Océane Sorel, a doctor in virology and immunology, lists food hygiene tips to avoid microbiological risks in the kitchen. Washing cutting boards in hot, soapy water after each use, then rinse them with clean water and air dry them or pat them dry with clean paper towels.
When choosing the board, Océanes recommends opting for a hard and thick version, and changing it when it is too damaged. The five main bacteria responsible for such poisonings in France are campylobacter, salmonella, listeria monocytogenes and E. coli.